Basic Mac & Cheese
Cook the Pasta
Add the macaroni and water to a large microwave-safe mug or bowl (to prevent overflow). Add a pinch of salt and stir. Microwave for about 4 minutes, until the pasta has absorbed the water.
Add and Finish
While still hot, add the butter and stir to coat. Add the cream and cheese, and season with salt and pepper. Stir to combine, then cover with a lid with a steam vent. Microwave for another 2 minutes. Remove, stir until creamy, garnish with parsley, and serve.
Tomato Mac & Cheese
Cook the Pasta
Add the macaroni and water to a large microwave-safe mug or bowl. Add a pinch of salt and stir. Microwave for about 4 minutes, until the pasta has absorbed the water.
Add and Finish
While still hot, add the butter and stir to coat. Finely chop the sun-dried tomatoes and add to the mug along with the tomato paste, cream, and cheese. Season with salt and pepper and stir to combine. Cover with a lid with a steam vent and microwave for another 2 minutes. Remove, stir until creamy, garnish with basil flakes, and serve.
Jalapeño Mac & Cheese
Cook the Pasta
Add the macaroni and water to a large microwave-safe mug or bowl. Add a pinch of salt and stir. Microwave for about 4 minutes, until the pasta has absorbed the water.
Add and Finish
While still hot, add the butter and stir to coat. Finely chop the pickled jalapeños and add to the mug along with the mustard, cream, and cheese. Season with salt and pepper and stir to combine. Cover with a lid with a steam vent and microwave for another 2 minutes. Remove, stir until creamy, garnish with chili powder, and serve.
Ingredients
- ½ cup elbow pasta macaroni
- ½ cup water
- 1 tsp unsalted butter
- ⅓ cup shredded cheddar cheese preferably sharp cheddar
- ¼ cup heavy cream
- Salt and pepper
- Parsley for garnish
- 1 tbsp sun-dried tomato chopped
- 1 tsp tomato paste
- Basil for garnish
- 1 tbsp pickled jalapeños chopped
- 1 tsp wholegrain dijon mustard
- Cayenne pepper for garnish
Instructions
- Add the macaroni and water to a large microwave-safe mug or bowl. Add a pinch of salt, stir, and microwave for about 4 minutes until the pasta has absorbed the water.
- While still hot, add the butter and stir to coat.
- Add your variation's mix-ins. (Tomato: stir in the chopped sun-dried tomatoes and tomato paste. Jalapeño: stir in the chopped pickled jalapeños and mustard.)
- Add the cream and shredded cheddar, and season with salt and pepper. Stir to combine.
- Cover with a vented lid and microwave for another 2 minutes.
- Remove, stir until creamy, garnish, and serve immediately. (Basic: parsley. Tomato: basil. Jalapeño: cayenne pepper.)
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